Kimchi Pancake

• PANCAKE
• 1 birds-eye chilli, sliced
• 2 whole spring onions, sliced
• 1 cup kimchi
• 4 free range eggs
• 1/2 cup GF self raising flour
• 1/2 cup cold water
• 1/4 cup red palm oil
• DIPPING SAUCE
• 1 birds-eye chilli, sliced
• 1 whole spring onion, sliced
• 1 tbsp rice vinegar
• 2 tbsp tamari
• 1/4 tsp nanami togarashi (mixed chilli pepper)
• 1 tbsp toasted sesame oil
• A few drops chilli oil

1. For the dipping sauce, add all ingredients into a bowl and stir (for extra flavour you could pound the chilli and spring onion in a mortar & pestle, add the remaining ingredients, then stir).
2. For the pancake, combine chilli, spring onion and kimchi in a bowl, add eggs and stir. Add GF flour and cold water, stir to combine well, set aside.
3. Heat a fry pan over a medium-high heat. Add oil and heat for 30 seconds. Pour pancake mix into the pan and cook for about 30 seconds, reduce the heat to medium, cook until sides are crispy and it's almost cooked through.
4. To turn the pancake, pop a large plate upside-down over your pan, put one hand over the plate while the other is holding the handle of the pan, (take a deep breath) turn over. Pop pan back onto heat and slide your pancake back into the pan to cook the other side.
5. To serve, pop pancake onto serving plate and serve with dipping sauce and whatever extras you like.

chilli, spring onions, range eggs, flour, cold water, ubc, dipping sauce, chilli, spring onion, rice vinegar, tamari, ubc, sesame oil, chilli oil

Taken from food52.com/recipes/36350-kimchi-pancake (may not work)